As long as the frosted cake is fully chilled (firm to the touch), I’d think it should work though! At what point in the process did it separate? Once the layers are stacked, spread a thin coat of frosting around the the cake to fully cover the cake layers. I hope that helps, happy baking! Thank so much. I wanted to make a simple, delicious, and stress-free cake that looks just as good as it tastes. Is why is the Carmel sauce so thick???? I know that making caramel sauce from scratch can seem intimidating if you’ve never tried it before. I’d say buy more than you need bc you can always save leftover frosting for another project! ?thank you! I’m sure you knew when I shared my salted caramel buttercream recipe a couple weeks ago, it was only a matter of time before I shared a caramel drip cake! Now that we’ve created the salted caramel sauce, we can get to the fun bit – the drip! Thanks for the great recipe! Thanks. I think that as long as you don’t brown the sugar too much in the first step of making the caramel sauce, it should look great when mixed with a bit of gel food coloring! Hope that helps, happy baking! Should I just heat it for 10 seconds in the microwave? This happens regardless of how thick the caramel is at the start of application and despite the fact that the cake is cold during and after decorating. How do I make enough for batter and frosting for three 8 in cakes? This helps the granulated sugar liquify more quickly, and minimizes clumping. Caramel can be finicky for drips, and usually runs further down a cake than regular ganache. You can definitely make this cake with my fluffy white cake layers from my white chocolate raspberry cake!! Sounds like your butter might have been cold! If not, adjust as needed. If your caramel is too warm, it will be thinner than you want, and will run straight down the cake and pool at the bottom of your cake board. Once frosted, you should allow it sit it your fridge for at least 20 minutes, or in your freezer for 10 minutes. In the end, I think I achieved just that with this recipe . I am hoping to make this cake for a friends wedding, she wants the flavors but a different design with very white buttercream. I’m wondering if it is bc there is so much butter in the caramel (other recipes I’ve seen only call for 2-3Tbsp.)?! The recipe time is for three six inch pans. it was like water with butter chunks. THIS IS SUCH A CRUCIAL STEP!!! Thank you!! The most common issues people run into when making drip cakes include: Most of these problems are caused by adding the caramel to a cake when it isn’t right temperature. Why did my buttercream separate? If you follow my tips below, I promise you can avoid all of these issues!! Hi Nicole! The second tip is to make sure your caramel is the right temperature!! I do think red with the caramel color will be a better red than white chocolate red but I’m worried it may be too brown. https://chelsweets.com/2017/07/03/classic-vanilla-cupcake-recipe/, How To Make A Caramel Drip Cake From Scratch | CHELSWEETS | GoDiva Recipes, 50 Top Trending Salted Caramel Sweet Recipes | Inspire Dreamer, Runaway drips – drips that run all the way down the cake and right off the cake board, Watery, thin drips, that looks more like streaks than drips, Caramel that seems to melt the buttercream, Short, stubby drips that resemble candle wax, Be sure to properly measure your flour (spoon into the cup measure then level) or. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. You can easily make it thinner by microwaving the caramel, so that you can add the drips <3 I hope your caramel cake turned out great!! My Salted Caramel Cupcakes, and Rolo Cupcakes provided the frosting and decoration inspiration for this.